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Grapefruit moelleux


Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.

The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
4,5534/5 for 4 ratings
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Last modified on: March 24th 2019

For 40 pieces, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
32 min.15 min.20 min.1 hour 7 min.
Keeping:
Several days in the fridge, covered with plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Grapefruit moelleux : Photo of step #1
Zest 1 grapefruit into 200 g caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.

Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.

Stage 2 - 2 min.
Grapefruit moelleux : Photo of step #2
Whisk together the sugar with the zest and 200 g egg.

Stage 3 - 2 min.
Grapefruit moelleux : Photo of step #3
Add 50 g cream and 50g of grapefruit juice.

Mix well.

Stage 4 - 3 min.
Grapefruit moelleux : Photo of step #4
Sieve 100 g flour and 2 g baking powder together into the mixture.

Stage 5 - 1 min.
Grapefruit moelleux : Photo of step #5
Mix again.

Stage 6 - 1 min.
Grapefruit moelleux : Photo of step #6
Pour in 90 g Noisette butter.

Stage 7 - 1 min.
Grapefruit moelleux : Photo of step #7
Mix again.

You cake batter is now ready.

Preheat the oven to 390°F (200°C).

Stage 8 - 7 min.
Grapefruit moelleux : Photo of step #8
Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.

Stage 9 - 20 min.
Grapefruit moelleux : Photo of step #9
Bake for about 20 minutes (for smaller cakes).

Stage 10 - 15 min.
Grapefruit moelleux : Photo of step #10
Leave to cool on a wire rack.

Stage 11 - 5 min.
Grapefruit moelleux : Photo of step #11
For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.

Stage 12 - 5 min.
Grapefruit moelleux : Photo of step #12
If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.

Remarks

This moist cake can be made with other citrus fruits: orange, lemon, lime...

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Based on a recipe by Gaëtan Paris

More recipes?

This recipe uses (among others)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Tarte Normande, Lemon and lime cakes, Provençal colombier for Pentecost, Gâteau Breton (Brittany butter cake), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Chouquettes, Cherry clafoutis, Fruit crémeux, Finger biscuits, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Galette Charentaise, Chocolate madeleines, Hazelnut and orange cake, Two-olive ciabatta, ... All
Noisette butterNoisette butter: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Pistachio "Financiers", Pistachio madeleines, Chocolate madeleines, Pancake batter, ... All

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